Mix gelatine and sugar in medium saucepan. Stir in water; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved. Remove from heat; stir in remaining ingredients. Pour into 9-inch square pan.
Freeze 3 hours or until firm. Remove from freezer; let stand at room temperature 10 minutes or until slightly softened. Place in large bowl. Beat with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until smooth and creamy. Return to pan; freeze until firm.
Remove from freezer about 15 minutes before ready to serve. Let stand at room temperature until slightly softened. Spoon into dessert dishes or stemmed glasses. Garnish with fresh fruit.
Sugar rims of glassware before filling with sorbet.
Variation - Mango Sorbet
Prepare as directed, substituting 1-1/2 cups chopped mango, pureed (about 1 cup) for strawberries and increasing lime juice to 1/3 cup.
Serve this fat free, sodium free sorbet after your next meal. Made with fresh strawberries, it is an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 (1/2-cup) servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.